There's something magical about a perfectly baked scone! These Creamy Lemon Scones are everything a scone should be; flaky on the outside, soft and tender on the inside, then topped with a tangy lemon cream glaze. The most scrumptious breakfast or brunch treat!
Jump to:
🗝️ Recipe's key points
- These scones are ready to be served in just 40 minutes from scratch, making them perfect for weekend mornings or last-minute brunch plans.
- This lemon scone recipe is made with simple pantry staples. Everything you need is likely already in your kitchen.
- These homemade lemon scones are not too sweet, with the tangy lemon glaze providing the ideal contrast to the buttery scone base.
Easy to make and impossible to resist, these lemon cream scones will become an instant family favorite. Enjoy for breakfast, brunch, or afternoon tea.
🛒 Ingredients
This is an overview of the ingredients for this bakery-style scone recipe. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
As an Amazon Associate, I earn from qualifying purchases.
Lemon scones
- Flour – My go-to choice of flour to form the structure of these tender scones.
- Sugar – Granulated sugar adds just the right amount of sweetness to the scone dough without overwhelming the lemon flavor. You can also sprinkle this or coarser sugar over the butter-brushed scones just before baking.
- Baking powder – Provides the rise for light, fluffy scones.
- Baking soda – Works with the buttermilk for extra lift.
- Salt – Enhances the flavors in these bakery style lemon scones.
- Butter – Cold butter is key to flaky scones.
- Buttermilk – Adds tenderness and a subtle tang that complements the lemon. I've also used melted butter to brush over the shaped scones before they go into the oven.
- Extracts ( lemon and vanilla) – The vanilla rounds out the flavors beautifully while the lemon adds an extra punch of citrus.
- Lemon zest – Fresh zest is essential here!
Scone's lemon glaze
- Confectioners' sugar – Creates that smooth, dreamy glaze.
- Extracts (lemon and vanilla) – Carries the flavors of the scones through to the glaze.
- Heavy cream – Adds richness to the glaze and a creamy consistency.
- Milk – Adjust the amount of milk to suit your desired drizzling consistency.
- Lemon zest – For bright, fresh flavor in the glaze.
🗒 Instructions
This is an overview of the instructions for making scones from scratch. Full instructions are in the recipe card at the bottom of the page.
- Whisk together the dry ingredients in a large mixing bowl.
- Add the cold cubed butter and form coarse crumbs with your fingers, a fork, or a pastry blender.
- Make a well in the center and add the buttermilk and extracts. Mix until a sticky dough forms.
- Stir in the lemon zest.
- Flour your hands and your work surface.
- Divide the dough in half and pat it on the floured surface into two 6-inch circles. Alternatively, pat it into one larger circle.
- Cut the circle/s into 6-8 uniform wedges.
- Place the wedges on a parchment paper-lined baking sheet. Brush them with melted butter and sprinkle on some coarse sugar, if you like. Bake the scones for 10-12 minutes (15 minutes for larger scones).
- Add the glaze ingredients to a small mixing bowl.
- Whisk to combine until smooth. Adjust the milk for your desired drizzling consistency.
- Remove the scones from the oven and leave to cool slightly.
- Drizzle with the glaze and allow to set before serving.
🥫 Storage
Store these flaky lemon scones in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unglazed scones in a freezer-safe container for up to 3 months. Thaw at room temperature, then reheat briefly in the oven and glaze before serving.
If storing glazed scones, place parchment paper between layers to prevent sticking. The glaze will set as it sits, creating a lovely icing-like texture.
📚 Variations
- Blueberry lemon scones - Gently fold 1 cup of fresh or frozen blueberries into the dough just before shaping for a fruity twist.
- Lemon poppy seed scones - Add 2 tablespoons of poppy seeds to the dry ingredients for a classic combination.
- Extra tangy - Increase the lemon zest to 4 tablespoons and add 1 tablespoon of fresh lemon juice to the wet ingredients for an even more pronounced citrus flavor.
- Dairy-free - Substitute cold vegan butter and use oat milk with 1 tablespoon of lemon juice (let sit for 5 minutes) in place of buttermilk.
- Gluten-free - Use a high-quality 1:1 gluten-free flour blend and add an extra ¼ teaspoon of xanthan gum if your blend doesn't already contain it.
👩🏻🍳 Tips
- Keep everything cold! Cold butter is essential for flaky scones. Chill your butter, buttermilk, and even your mixing bowl if your kitchen is warm.
- Don't overwork the dough. Mix just until the dough comes together. Overmixing develops gluten, resulting in tough, dense scones instead of tender ones.
- Use fresh lemon zest. Bottled lemon juice just doesn't compare to the bright, aromatic oils in fresh zest. The zest is where most of the lemon flavor lives!
- Work quickly. The less your hands warm up the butter, the better your scones will turn out. If the dough becomes too soft, pop it in the fridge for 10-15 minutes before shaping.
- Adjust glaze consistency. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle. Add milk gradually to avoid making it too runny.
🤔 FAQs
Why are my scones dry?
Overmixing the dough or adding too much flour can make scones dry. Handle the dough gently for tender, flaky results.
Can I freeze lemon scones?
Yes! Freeze baked or unbaked scones for up to three months. Bake directly from frozen by adding a few extra minutes.
Can I use bottled lemon juice?
Fresh lemons provide the brightest flavor. Fresh zest is especially important for the best results.
What's the secret to flaky scones?
Use very cold butter and avoid overworking the dough. Small pieces of butter create flaky layers as they bake.
Can I make these ahead?
Absolutely! Prepare the dough the night before, refrigerate it, and bake it fresh the next morning.
Do I have to use buttermilk?
Buttermilk creates a softer, more tender crumb, but you can substitute milk mixed with a little lemon juice or vinegar. (See recipe notes for how to make buttermilk in a pinch!)
Why brush the tops with butter?
Butter helps create a beautifully golden top and gives coarse sugar something delicious to cling to.
Can I add blueberries?
Certainly! Fresh or frozen blueberries pair wonderfully with lemon.
📗 Related Recipes
Try more of my favorite breakfast and brunch treats!
- Raspberry Cream Cheese Coffee Cake - A simple, moist, creamy, soft cake that’s bursting with tart juicy raspberries.
- Amish Cinnamon Breakfast Bread - This breakfast bread is soft and fluffy, loaded with the natural sweetness of raisins and the warmth of ground cinnamon.
- Breakfast Cinnamon Rolls - Soft and fluffy with gooey cinnamon caramel sauce, sweet cinnamon filling, and a sweet and tangy cream cheese icing.
- Smoked Salmon Casserole – A hearty and satisfying smoked salmon casserole. This is ideal for a family brunch.
🍽 What to serve with creamy lemon scones
These creamy lemon scones pair beautifully with a hot cup of tea, Chai, freshly brewed coffee, or a tall glass of cold milk. For a complete brunch spread, serve alongside fresh berries, whipped cream, or lemon curd.
They also make a delightful addition to an afternoon tea party, bridal shower, or Mother's Day breakfast. Serve them alongside cute cucumber sandwiches. Their bright, sunny flavor makes them especially lovely for spring and summer gatherings.
🔪 All Our Way recommends the following
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You’ll need the following items to make this recipe successfully.
- Mixing bowl – A sturdy, large bowl gives you plenty of room to whisk, work the butter in, and bring the dough together without making a mess.
- Whisk – Essential to combine the ingredients and create a lump-free glaze.
- Microplane or zester – It finely grates the zest, releasing aromatic oils that bottled extracts can't replicate.
- Dry measuring cups and spoons – For accurate measuring of dry ingredients.
- Liquid measuring cup – For accurate measuring of wet ingredients.
- Pastry blender – This handheld tool quickly cuts cold butter into flour, creating the coarse crumbs essential for tender, flaky scones.
- Pastry brush – A soft-bristled brush sweeps melted butter evenly over scones, helping the coarse sugar adhere for a sparkly crunch.
- Baking sheet – Promotes even heat distribution, giving you consistently golden, beautifully baked scones.
- Parchment paper – Prevents sticking, promotes even browning, and makes cleanup completely effortless.
📞 Chiacchierata (chat)
Ciao, amici!
Is there anything more cheerful than the bright aroma of fresh lemons filling the kitchen? The moment I grate that beautiful yellow zest, I'm already dreaming about sitting outside with a hot cup of espresso and one of these buttery little treasures.
I have to confess...I've always believed a good scone should be tender—not dry enough to need a gallon of tea just to swallow it! These are exactly that. They're rich from the butter, wonderfully soft from the buttermilk, and bursting with fresh lemon flavor in every bite. Then comes that creamy lemon glaze...and mamma mia, that's when all good intentions disappear.
Whether you're serving them for a spring brunch, Mother's Day, Easter morning, or simply because Tuesday deserves something delicious too, these scones bring a little sunshine to the table.
So pour yourself a cup of coffee—or perhaps a proper English tea if you're feeling fancy—and enjoy every buttery bite.
Buon appetito, amici!
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Buttery Lemon Scones with Sweet Lemony Glaze
Equipment Needed
- Pastry blender
Ingredients
Lemon Scones:
- 3¼ cups all-purpose flour
- ¼ cup sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cups cold butter cut into pieces
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 3 tablespoons freshly grated lemon zest
- melted butter for brushing
- coarse sugar for sprinkling
Lemon Cream Glaze:
- 1¼ cups of powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon lemon extract extract
- 2 tablespoons heavy cream
- 2 ½ tablespoons milk
- 2 teaspoons freshly grated lemon zest
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk together the flour, sugar, baking powder, soda and salt. Add the butter and using your fingers, a fork or a pastry blender mix it together and combine until the butter forms coarse crumbs. I usually take a full 2 to 3 minutes and do this with my fingers.
- Make a well in the center and add in buttermilk, vanilla extract and lemon extract (if using it). Mix with a large spoon until a dough forms and comes together – it will be sticky! Stir in the lemon zest.
- Make sure your hands are floured and so is your work surface. Divide the dough in half and pat it into two 6-inch circles on the floured surface or one larger circle. Cut the circles into 6 or 8 wedges.
- Brush each with some melted butter. Sprinkle with coarse sugar if desired.
- Place the scones on a baking sheet and bake for 10 to 12 minutes – or about 15ish minutes for larger scones. Top with the lemon cream glaze before serving.
- lemon cream glaze
- To make the glaze, whisk all ingredients together until smooth. If it seems too thick, add in more milk 1 teaspoon at a time. Drizzle on top of the cooled scones.
Nutrition
Sign up for the emails and never miss another recipe!!
We'll never share your email or send you spam. Promise
